Services on Demand
Journal
Article
Indicators
Cited by SciELO
Access statistics
Related links
Cited by Google
Similars in SciELO
Similars in Google
Share
Revista de Ciencias Agrícolas
Print version ISSN 0120-0135
Abstract
CORTES R., Misael; CHIRALT B, Amparo and ARANGO T., Julio C.. Quality of dried apple products added with active compounds. Rev. Cienc. Agr. [online]. 2016, vol.33, n.2, pp.55-61. ISSN 0120-0135. https://doi.org/10.22267/rcia.163302.52.
The aim of this research was to assess the quality attributes of air dried and lyophilized apples previous a pretreatment of vacuum impregnation (VI) with vitamin E. The air drying process (ADP) was carried out in a tray dryer at 40ºC, relative humidity of 59±7% and air speed of 0.7m/s. The lyophilization process (LP) was in turn conducted with a vacuum pressure of 1.2 x 10-3 kPa, condenser's temperature of -45ºC, and the tray's temperature of 25ºC. The vitamin E was quantified using gas chromatography with a flame ionization detector on the extracts of hexane samples. Apples ADP and LP had 0.72 ± 0.12 and 1.34 ± 0.14 mg dl-α-tocopherol acetate/g; 12.6±1.7 and 7.9±2.0 % moisture, respectively. Products resulting from ADP showed browning, whereas those resulting from LP were lighter in color (>L*), more greenish (<a*), less yellow (<b*) and less saturated (<Cab*). Products obtained through LP had a crunchy texture, while those obtained by ADP were rubbery. The integrated processes VI+ADP or VI+LP do not cause a significant alteration of the vitamin E. Therefore, this is a good procedure for extending the shelf life of products without decreasing their nutritional characteristics.
Keywords : Functional foods; vacuum impregnation; fruits; vitamins.